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The Best Darned Sweet Potato Pie Ever Ever: Shhhh! It’s Vegan!

2014-02 Sweet Potato PieSM2SM

 

A few weeks ago, friends were coming over for dinner and one insisted on bringing her vegan sweet potato pie. Being somewhat of an obsessive hostess, I told her not to worry, I had everything covered. But she insisted, showing up with a casserole dish of cinnamon-sweet potato spirals baked into a gloriously buttery crumble crust. It was good. It was gorgeous. And it was vegan. We pulverized her side dish, choosing it over the other vegan offerings on the table. Kids and adults alike begged for more. This riff on traditional sweet potato pie is something of a marvel — toss out the marshmallows and make this pretty little recipe. It pairs perfectly with a side of soup or chick’n tenders, and makes an even better companion to vegan sloppy joes.

No matter what you decide to serve it with, be prepared. This recipe will become the superstar of your meal.

This delicious recipe takes everything you know about sweet potato pie and turns it on it’s heels. Quick, easy, and full of sweet and buttery goodness, you can tell people it’s vegan, but no one will ever believe you!

The Best Darned Vegan Sweet Potato Pie

Serves 4

For the crust:

  • 1 1/4 cup flour
  • 6 tablespoons Earth Balance butter, softened
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon cold water

For the filling: 

  • 2 large sweet potato, microwaved until tender and peeled
  • 3 tablespoons Earth Balance butter, melted
  • 1 1/2 teaspoons cinnamon
  • 6 tablespoons brown sugar

Preheat oven to 350 degrees.

In a large bowl, mix together the ingredients for the crust by combining the flour, Earth Balance butter, sugar, vanilla, and water. Stir together until a soft dough forms, adding 2-3 more teaspoons of cold water, if needed, until the dough is similar to playdough. Roll the dough out to 1/4″ thick on a floured cutting board.

Cut cooked sweet potatoes into small cubes. Lay on top of crust, drizzle with butter, sprinkle with cinnamon and brown sugar. Roll the crust cinnamon-roll style over the sweet potatoes, forming a 3″ “log”. Slice into 3″ slices and place each slice “spiral” side up inside 4 small ramekins. Bake in preheated oven for 20-25 minutes, until the top of the crust turns golden brown. Remove and cool slightly before serving.

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